Vegan Grusenich cabbage noodles

Ingredients for 2 servings:

• 200 g tagliatelle pasta
• 300 g white cabbage, approx. 1/7 head
• 1 m.-sized onion(s)
• 75 g walnuts, chopped
• 50 g dried tomatoes
• 2 tbsp chives, fresh or frozen (Grusenich)
• 30 ml oil for frying
• 2 tbsp salt
• 1 tsp pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

Cut the white cabbage into fine strips, wash, and drain well. Dice the onion. Wash the chives, shake dry, and cut into fine rolls, or use frozen ones. Cut the sun-dried tomatoes into small pieces. Sauté the onions in a pan with oil. Add the white cabbage. Season with 1 teaspoon of salt and 1 teaspoon of pepper. Simmer for about 15 to 20 minutes, stirring constantly. Cook the tagliatelle in a pot with the remaining salt according to the package instructions. Drain the pasta water, leaving the pasta in the pot. Add the cabbage, chopped walnuts, and sun-dried tomatoes to the pasta pot and mix everything well with the pasta. Arrange on plates and serve sprinkled with chives (Grusenich).